Chicken with Black Beans

Chicken breast chunks are smothered in a sauce of salty, fermented black beans, ginger, and garlic in this Malaysian Chinese favorite. Serve it over rice or your favorite vegetables.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 231 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ cup water
• ½ teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 1 ½ pounds skinless, boneless chicken breast meat - cubed
• 2 green bell pepper, chopped
• 4 green onions, cut into 1-inch pieces
• 2 red bell pepper, chopped
• 1 small carrot, sliced
• 2 (2 inch) pieces fresh ginger, cut into matchsticks
• ¼ cup fermented black beans, rinsed and mashed
• 1 teaspoon thick soy sauce

Recipe Instructions

Step 1

Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.

Step 2

Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.